In this section you will find Lemon Cheesecake,
Divinity, Apple Dumplings,
a St. Patrick's Day Cake Fresh Strawberry Shake
and Cinnamon Rolls.
Lemony Cheesecake
Divinity, Apple Dumplings,
a St. Patrick's Day Cake Fresh Strawberry Shake
and Cinnamon Rolls.
Lemony Cheesecake
2 cups crushed graham crackers
5 Tbs. very soft butter
1/2 cup white sugar
*
5 8oz. pkg. cream cheese
4 room temp eggs
1 cup sour cream
6 Tbs. flour
1 Tbs. fresh lemon rind
1 rounded cup sugar
1 Tbs. vanilla
*
Put1 round metal pan of water on the bottom rack
5 Tbs. very soft butter
1/2 cup white sugar
*
5 8oz. pkg. cream cheese
4 room temp eggs
1 cup sour cream
6 Tbs. flour
1 Tbs. fresh lemon rind
1 rounded cup sugar
1 Tbs. vanilla
*
Put1 round metal pan of water on the bottom rack
Pre heat oven to 300. Put a large rectangle casserole dish full of water on the bottom shelf of your oven.
CRUST: Make a graham cracker crust from 2 cups of crushed crackers, 5 tablespoons of butter and 1/2 cup of sugar. Press into the bottom of your pan and up the sides about 1 inch.
FILLING: Let 5 cream cheese packages sit out to soften for 2 hours. The eggs need to be room temperature too. In one small bowl beat 4 eggs till blended. In the next small bowl put 1 cup of sour cream. In the third small bowl put 6 Tablespoons of white flour. Grate the rind (1Tbs.) of one lemon (no juice) and put in the fourth dish with 1 rounded cup of white sugar. You will also need 1 teaspoon of vanilla. Use an electric mixer and a big bowl, like a Tupperware large yellow one.
PREPARATION: Start by beating the cream cheese till very smooth and add the sugar and beat, and then the lemon rind and beat some more. Start adding eggs a 4th at a time and beat well and then add your flour a little at a time and then finish off by beating in the sour cream and vanilla. You should almost be able to turn the bowl upside down while using your hand mixer. You should spend at least 10 minutes beating this.
I use a 4 inch deep pan, and this recipe fills it to the top.
TO BAKE: Pour into your prepared pan. It should reach the top. Bake in the middle of your oven at 300 for about 1 hour and 10 minutes or till light brown on top. When done open the oven door for an hour before moving. If this is not possible just keep it out of a cold draft. Easy to slice when cool. Keeps very well.
Pumpkin Cheese Cake
Small and Simple
Pumpkin Butter found in Home Canned Favorites
1/2 cup chopped pecans
1/4 cup packed brown sugar
2 tablespoons butter, softened
1 (8 ounce) package cream cheese, softened
1/3 cup packed brown sugar
2 eggs
2 eggs
3/4 cup pumpkin butter
1 (9 inch) prepared graham cracker crust
Make a crumbly topping from the first 3 ingredients and set aside.
Blend the next 4 ingredients one at a time in order.
Pour into a small 8 in round crust lined pan or a purchased graham cracker crust.
Bake about 40 minutes
Add the pecan topping and bake 10 more minutes.
Serve at room temperature.
Serve at room temperature.
Sweet white fluffy clouds.
Assemble 2 1/2 cups of white sugar, 1/2 cup of light corn syrup (clear), 1/4 teaspoon of salt, 1/2 cup of water, 2 egg whites and 1 teaspoon of real vanilla. You will need 1 mixer with very clean beaters, 1 wire whisk, 1 - 4 cup Pyrex liquid measuring cup, parchment or wax paper lined cookie sheet, a candy thermometer, 1 medium size heavy bottomed sauce pan and 1 adult to help pour the boiling syrup into the egg whites while you are beating the egg whites with the mixer. This should turn out light and fluffy, not firm like fudge.
In the sauce pan, put the sugar, corn syrup, salt and water.. Turn your electric burner to 5 or 6 and bring the mixture to a rolling boil. Up to this point you can stir till all the ingredients are combined. After the rolling boiling point is reached, DO NOT stir. Let it boil till it reaches 250'. Do not scrape the sides of the pan or measuring cup. While the mixture is boiling, beat your room temperature egg whites till stiff. Remove the boiling mixture from the stove and carefully pour the syrup into the measuring cup over the sink. Now while one person is beating the egg whites the other is pouring the hot syrup into the egg whites at the same time. Pour in a thin steady stream. Add the vanilla to the egg whites and continue to beat till the syrup is all in the Divinity. Stop the mixer and continue with the whisk till fairly stiff, maybe 2 minutes. Quickly drop dollops of Divinity onto the wax paper. If you can, make a little swirl on top like they did at the ole Dairy Queen Ice Cream Shops. These keep for 1 week in a loosely covered dish. You should have about 24 pieces. Enjoy.
One of the best field trips I ever went on was to the See Candy Factory. They made peanut brittle, much like the picture below, and poured it out on a slab of marble to cool. Of course we all received a piece to sample and then got to watch them coat little chocolates, complete with all the different swirls on top. Yum.
Apple Dumplings
2 large rolls of Pillsbury Crescent Dough
1/4 cup Cinnamon Sugar
2 - 3 large green apples (my favorite)
3/4 cup Cinnamon Sugar (heavy on the Cinnamon)
2 sticks of butter
1 can of Mountain Dew (you might have a little left )
9 x 13 Pyrex casserole dish
Let the butter come to room temperature. Butter the rectangle casserole and set aside. Unroll the crescents and lay in a row. Slice 3 peeled or unpeeled apples in 6 to 8 slices per apple. You want 3 slices per roll. Sprinkle dough and apple slices with cinnamon sugar. Place 3 slices of apple on each dough triangle and roll up, ending with the tip. Make 2 rows in your dish. Place tip of roll down. Take 3/4 cup of sugar mixed with a little cinnamon and sprinkle over rolls. Take your small dish of very soft butter (NOT MELTED) and add 1 Tablespoon of Real Vanilla Extract and stir once. You want to see the vanilla. Spoon some of this mixture on top of each roll. Open the can of Mountain Dew and slowly pour around the rolls NOT ON the rolls. Don't knock off the butter. Lightly sprinkle some more Real Cinnamon on top of each roll. Bake at the temperature on the package till nice and brown on top. Let cool for 20 minutes before serving. I first saw this on Pioneer Woman and it is as good as it looks.
If you use 1 package of rolls you'll only need a small can of soda. I have made these in individual.1 1/2 cup little bowls and they are great. Use enough soda that they look like their swimming. Enjoy!
Fresh Strawberry ShakeKeep it simple
Mash 2 pints of fresh strawberries with about 1 cup of sugar..
Let set for an hour. Have a quart of vanilla ice cream on hand. Put about 1 cup of strawberries and juice in a blender and add about 1/3 cup of milk.. Whirl for 10 seconds. Next add about 1 cup of ice cream and blend a few seconds. Some like their shake thick some thinner. Serve right away with cool whip on top.
St. Patrick's Day Cake
1 box Yellow Cake Mix 18 oz.
(I like Duncan Hines)
1 small package of Pistachio Instant Pudding
4 whole eggs
1 cup milk
1 cup sour cream
1/2 cup water
1/2 teas. Almond extract (opt)
Make the cake using the ingredients listed above.
Bake in a tube pan or two 9 inch round pans.
Use baking times on the package. Be sure to prepare the pan
by buttering it first then dusting with flour.
A tube pan takes about 50 minutes.
Frosting:
Make one pkg. instant Pistachio pudding using 1/2 cup less cold whole milk. Fold in 8 oz. of cold Cool Whip and 1/2 cup of drained crushed pineapple. You can omit the pineapple and serve with diced strawberries on top.
For the perfect touch: serve with gold chocolate coins.
Cinnamon Rolls
Assemble 2 1/2 cups of white sugar, 1/2 cup of light corn syrup (clear), 1/4 teaspoon of salt, 1/2 cup of water, 2 egg whites and 1 teaspoon of real vanilla. You will need 1 mixer with very clean beaters, 1 wire whisk, 1 - 4 cup Pyrex liquid measuring cup, parchment or wax paper lined cookie sheet, a candy thermometer, 1 medium size heavy bottomed sauce pan and 1 adult to help pour the boiling syrup into the egg whites while you are beating the egg whites with the mixer. This should turn out light and fluffy, not firm like fudge.
In the sauce pan, put the sugar, corn syrup, salt and water.. Turn your electric burner to 5 or 6 and bring the mixture to a rolling boil. Up to this point you can stir till all the ingredients are combined. After the rolling boiling point is reached, DO NOT stir. Let it boil till it reaches 250'. Do not scrape the sides of the pan or measuring cup. While the mixture is boiling, beat your room temperature egg whites till stiff. Remove the boiling mixture from the stove and carefully pour the syrup into the measuring cup over the sink. Now while one person is beating the egg whites the other is pouring the hot syrup into the egg whites at the same time. Pour in a thin steady stream. Add the vanilla to the egg whites and continue to beat till the syrup is all in the Divinity. Stop the mixer and continue with the whisk till fairly stiff, maybe 2 minutes. Quickly drop dollops of Divinity onto the wax paper. If you can, make a little swirl on top like they did at the ole Dairy Queen Ice Cream Shops. These keep for 1 week in a loosely covered dish. You should have about 24 pieces. Enjoy.
One of the best field trips I ever went on was to the See Candy Factory. They made peanut brittle, much like the picture below, and poured it out on a slab of marble to cool. Of course we all received a piece to sample and then got to watch them coat little chocolates, complete with all the different swirls on top. Yum.
Apple Dumplings
2 large rolls of Pillsbury Crescent Dough
1/4 cup Cinnamon Sugar
2 - 3 large green apples (my favorite)
3/4 cup Cinnamon Sugar (heavy on the Cinnamon)
2 sticks of butter
1 can of Mountain Dew (you might have a little left )
9 x 13 Pyrex casserole dish
Let the butter come to room temperature. Butter the rectangle casserole and set aside. Unroll the crescents and lay in a row. Slice 3 peeled or unpeeled apples in 6 to 8 slices per apple. You want 3 slices per roll. Sprinkle dough and apple slices with cinnamon sugar. Place 3 slices of apple on each dough triangle and roll up, ending with the tip. Make 2 rows in your dish. Place tip of roll down. Take 3/4 cup of sugar mixed with a little cinnamon and sprinkle over rolls. Take your small dish of very soft butter (NOT MELTED) and add 1 Tablespoon of Real Vanilla Extract and stir once. You want to see the vanilla. Spoon some of this mixture on top of each roll. Open the can of Mountain Dew and slowly pour around the rolls NOT ON the rolls. Don't knock off the butter. Lightly sprinkle some more Real Cinnamon on top of each roll. Bake at the temperature on the package till nice and brown on top. Let cool for 20 minutes before serving. I first saw this on Pioneer Woman and it is as good as it looks.
If you use 1 package of rolls you'll only need a small can of soda. I have made these in individual.1 1/2 cup little bowls and they are great. Use enough soda that they look like their swimming. Enjoy!
Fresh Strawberry ShakeKeep it simple
Mash 2 pints of fresh strawberries with about 1 cup of sugar..
Let set for an hour. Have a quart of vanilla ice cream on hand. Put about 1 cup of strawberries and juice in a blender and add about 1/3 cup of milk.. Whirl for 10 seconds. Next add about 1 cup of ice cream and blend a few seconds. Some like their shake thick some thinner. Serve right away with cool whip on top.
St. Patrick's Day Cake
1 box Yellow Cake Mix 18 oz.
(I like Duncan Hines)
1 small package of Pistachio Instant Pudding
4 whole eggs
1 cup milk
1 cup sour cream
1/2 cup water
1/2 teas. Almond extract (opt)
Make the cake using the ingredients listed above.
Bake in a tube pan or two 9 inch round pans.
Use baking times on the package. Be sure to prepare the pan
by buttering it first then dusting with flour.
A tube pan takes about 50 minutes.
Frosting:
Make one pkg. instant Pistachio pudding using 1/2 cup less cold whole milk. Fold in 8 oz. of cold Cool Whip and 1/2 cup of drained crushed pineapple. You can omit the pineapple and serve with diced strawberries on top.
For the perfect touch: serve with gold chocolate coins.
Cinnamon Rolls
Mix the following
2 1/4 teaspoons of yeast (1 pack)
1/4 c. warm water
1 teaspoon of sugar
*
Whisk next 5 items then add the yeast mixture
3 whole eggs
1/2 cup whole buttermilk
1/4 cup white sugar
1/2 teaspoon salt
6 Tablespoons of very soft butter
*
Add the above mixture to a mixer and add
2 cups of all purpose flour
*
Let the mixer run for at least 5 minutes and add
2 more cups of flour
Let the mixer run for at least 5 minutes more.
Dough should pull away from the sides of the mixer bowl.
You may need to add a little more flour.
The First Rise
Place the dough ball in a 4 qt. glass measuring bowl.
Lightly oil the top and cover. Let double.
Rolling the dough
Carefully roll out to a fairly long rectangle.
You want to cut 12 rolls, so it needs to be
at least 16 inches long
Filling for dough
1/4 c. warm water
1 teaspoon of sugar
*
Whisk next 5 items then add the yeast mixture
3 whole eggs
1/2 cup whole buttermilk
1/4 cup white sugar
1/2 teaspoon salt
6 Tablespoons of very soft butter
*
Add the above mixture to a mixer and add
2 cups of all purpose flour
*
Let the mixer run for at least 5 minutes and add
2 more cups of flour
Let the mixer run for at least 5 minutes more.
Dough should pull away from the sides of the mixer bowl.
You may need to add a little more flour.
The First Rise
Place the dough ball in a 4 qt. glass measuring bowl.
Lightly oil the top and cover. Let double.
Rolling the dough
Carefully roll out to a fairly long rectangle.
You want to cut 12 rolls, so it needs to be
at least 16 inches long
Filling for dough
2 cups of light cane brown sugar
2 teaspoons of cinnamon
Brush the rolled out dough
with a little butter before spreading
sugar mixture on top..
You need enough sugar filling
to spread all over the surface.
Roll up starting with the long side
and pinch long edges together.
Bottom of the pan glaze
Butter a 9X14 pan
Mix and simmer 2 - 3 minutes
2 cups light cane brown sugar
6 Tablespoons butter
2 Tablespoons medium dark corn syrup
1 Teaspoon of vanilla
2 - 3 Tablespoons of evaporated milk or cream
Spread in the bottom of the baking pan.
*
Cutting the rolls
With a serrated knife, mark the center of the roll,
then mark it in fourths
before cutting in 12 equal slices.
Place cut side down on filling. Cover
The second rise
Remove plastic wrap when doubled,
may take an hour.
Bake Time
Bake at 350 for about 25 minutes
Place on a cookie sheet for even cooking
Turn upside down on serving tray when done.
Gently remove pan while hot
Topping Choices
Drizzle on Cream Cheese frosting thinned a little with milk
Caramel ice cream topping with added chopped pecans
If using instant yeast turn the water into
buttermilk and mix with the flour in the first 2 steps.
2 teaspoons of cinnamon
Brush the rolled out dough
with a little butter before spreading
sugar mixture on top..
You need enough sugar filling
to spread all over the surface.
Roll up starting with the long side
and pinch long edges together.
Bottom of the pan glaze
Butter a 9X14 pan
Mix and simmer 2 - 3 minutes
2 cups light cane brown sugar
6 Tablespoons butter
2 Tablespoons medium dark corn syrup
1 Teaspoon of vanilla
2 - 3 Tablespoons of evaporated milk or cream
Spread in the bottom of the baking pan.
*
Cutting the rolls
With a serrated knife, mark the center of the roll,
then mark it in fourths
before cutting in 12 equal slices.
Place cut side down on filling. Cover
The second rise
Remove plastic wrap when doubled,
may take an hour.
Bake Time
Bake at 350 for about 25 minutes
Place on a cookie sheet for even cooking
Turn upside down on serving tray when done.
Gently remove pan while hot
Topping Choices
Drizzle on Cream Cheese frosting thinned a little with milk
Caramel ice cream topping with added chopped pecans
If using instant yeast turn the water into
buttermilk and mix with the flour in the first 2 steps.
